Prep Time: 10 minutes
Chill time 1-2 hours
Yield: 5-6 servings
Recipe type: Side Dish
Cuisine: American
  • ½ large green cabbage shredded thin, then cut into about 1 ½-inch long pieces
  • 2 medium shallots, sliced thin
  • 1 medium carrot, peeled and grated
  • 3 TBSP apple cider vinegar
  • 1 TBSP plus 1 tsp (packed) brown sugar
  • ⅛ tsp freshly cracked black pepper
  • Pinch of ground cayenne pepper (about 1/16 tsp)
  • Pinch of kosher salt (about 1/16 tsp)
  • ½ cup mayonnaise
  • ¼ cup sour cream (or Greek yogurt)
  • Finely chopped fresh parsley
  1. Discard any of the top cabbage leaves that are wilted or discolored. Rinse the whole cabbage under cold water and pat dry with paper towel.
  2. Place the cabbage on a sturdy flat surface and cut it in half from stem to tip. Wrap one of the halves tightly in plastic and refrigerate for chopping into salads or some other use. Remove the core from the other half with the point of a sharp knife and discard.
  3. Place the cabbage cut side down on a cutting board. Slice it as thin as you can with a sharp knife. Cut across the shredded pieces 3-4 times so you end up with about 1 ½ -inch pieces.
  4. Add the cabbage to a large bowl. Add the sliced shallots and grated carrot. Toss the vegetables together before adding the dressing.
  5. To make the dressing add brown sugar, vinegar, freshly cracked black pepper, cayenne pepper, and salt to a small bowl. Whisk very well until brown sugar is dissolved.
  6. Add the mayonnaise and sour cream to the bowl and continue whisking until very smooth.
  7. Adjust the salt and peppers to your taste.
  8. Pour the dressing over the prepared vegetables and toss to coat uniformly. Sprinkle finely chopped fresh parsley for garnish. Cover and chill for couple of hours before serving.
Recipe by Persian Mama at